Our Easter was spent celebrating Christ’s resurrection with our church family, then “dunch” with our in town family and friends.
Spring was in the air. As usual, our feast reflected the season with a side of fresh asparagus. But this time I changed up how I prepared them.
Eating seasonally offers the best in prices, and flavor. I welcome fresh asparagus because they signal a new wave of fresh produce that will continue through fall. It’s time to take advantage of the abundance of each new crop of delicious vegetables, now being the asparagus time to shine.
This recipe is adapted from one of the Moosewood Restaurant cookbooks. Enjoy its simplicity, while being festive, healthy and delicious! It will be a regular at our Easter table.
1 1/2 pounds fresh asparagus
2 tablespoons tamari soy sauce (gluten free)
1 1/2 teaspoons real maple syrup or honey
1 tablespoon toasted sesame oil
1 tablespoon white vinegar
1 tablespoon Chinese rice wine, mirin or dry sherry
1/2 teaspoon grated fresh ginger (optional)
1/2 teaspoon Chinese chili paste (optional)
lightly toasted sesame seeds
Bring a large pot of salted water to a boil. Whisk together marinade and set aside.
Wash asparagus and remove tough ends. Ease the asparagus spears into boiling water to cover. The water will stop boiling with the addition of the asparagus. Keep covered on high heat until the water returns to a rapid boil. Cook one or two minutes longer, until the asparagus are tender but still crisp.
Plunge the cooked asparagus immediately into ice-cold water to stop the cooking and set the color. Drain well, place in a shallow bowl, and cover with the marinade. Chill at least 30 minutes, but don’t wait longer than 2 hours before serving. The flavor is best when marinated longer within the 2 hour limit. Garnish with a sprinkling of toasted sesame seeds.
* I’ve made this with and without the ginger and chili paste…either way it’s yummy!
Give it a try for a change of pace and let me know what you think!